Herbed Potato Salad | Food Diaries | Zarnak Sidhwa | Dessert

Cooked potatoes with vegetable stock, with a pinch of garlic and there you have it, Herbed Potato Salad! It's really healty and easy to make. Watch this Masala TV video to learn how to make Herbed Potato Salad and Bohri mutton khurdi Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 8 January 2020. If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this Youtube channel or go to our website: https://www.masala.tv/ #MasalaTV #Food #MasalaRecipes #Recipe #EveningWithShireen #ShireenAnwar#Dawat #AbidaBaloch #Lazzat #SaminaJalil #FlameOnHai #IrfanWasti #Tarka #RidaAftab #MehboobsKitchen #MehboobKhan #FoodDiaries #ZarnakSidhwa #Breakfast #Dinner#Lunch #Chef #Cooking#Baking #Eating #KarachiFood #FastFood #DesiFood #Desi #RecipeHomemade #FoodTube #Yummy #Foodie Herbed potato salad Ingredients Potatoes chopped 1 kg Vegetable stock 1 cup Garlic 2 cloves Yogurt 1 cup Mixed herbs 1 tsp Mayonnaise 1 cup Cream ½ cup Vinegar 1tbsp Coriander chopped 3-4 leaves Peanuts for garnish 5-6 Salt Pinch pepper Pinch Method : Cook the potatoes with the vegetable stock, garlic and salt, drain them and spread them out so that the excess water dries up and they don`t get sticky. In another bowl, mix yogurt, mixed herbs, mayonnaise, cream, vinegar, few coriander leaves chopped. Stir in the potatoes and garnish with remaining coriander leaves and spring onion greens and peanuts. Refrigerate until chilled and serve. Bohri mutton khurdi: Ingredients Mutton on the bone 300gm Onion sliced 1 Bay leaves 2 Green chilies slit 2 Habanero sauce 2tbsp Ginger paste ½ tbsp Garlic paste ½ tbsp Salt to taste Water 1 cup Oil 1tbsp Cumin seeds 1tsp Whole black peppercorns 4 Cloves 2 Cinnamon stick 1 inch Whole wheat flour 1tbsp Milk 1 cup Salt to taste black pepper powder 1tsp mint leaves chopped 2 Lemon wedges to serve Method : In a pressure cooker, combine the mutton, onion, bay leaves, green chilies, ginger, garlic, salt, Habanero sauce and water. Let cook till done. Heat oil, add the cumin seeds, peppercorns, cinnamon, cloves. Once the spices begin to sizzle, add the whole wheat flour and mix well along with the oil and spices. Add the milk, whisking continuously, ensuring no lumps are formed and allow the soup to thicken. Add salt and pepper and mutton and all the remaining contents of the pressure cooker. Give the mutton khurdi a brisk boil for 3 to 4 minutes. Once done, turn off the heat, check the salt and seasonings and adjust to your taste. Serve the soup hot along with some mint leaves and lemon wedges.